There’s something incredibly comforting about homemade custard tarts, buttery crust, creamy filling, and that beautiful golden top fresh out of the oven. This custard tart is rich without being too heavy, making it perfect for pairing with tea, or a dessert for a special moment.
The crust is slightly crisp, while the silky smooth filling has a rich pudding-like texture that melts in your mouth. This recipe uses simple ingredients you probably already have in your kitchen. If you love egg tarts, pudding, this recipe is definitely worth trying!
🧾Ingredients
Tart Crust
- 50g unsalted butter, softened at room temperature
- 40g powdered sugar
- 1 egg, room temperature
- 150g low-gluten wheat flour
Custard Filling
- 2 egg yolks
- 100g milk
- 80g heavy cream
- 20g sugar
🥣Tools You Need
🍳Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 160°C with top and bottom heat. If using a convection/fan oven, reduce the temperature to 145°C.
2. Make the Tart Dough
In a mixing bowl, combine the softened butter and powdered sugar. Mix until smooth and evenly combined.
Gradually add whole egg liquid in three separate additions, mixing thoroughly after each addition. This helps create a smooth and stable dough.
Add the flour and mix until a soft dough forms.
3. Shape the Tarts
Prepare 6 tart molds or cupcake cups.
Divide the dough into 6 equal portions and place one portion into each mold. Use your fingers to gently press the dough evenly across the bottom and up the sides.
Use a fork to poke small holes across the bottom of each tart shell. This prevents the crust from puffing up during baking.
4. Pre-Bake the Tarts
Bake the tart shells at 160°C with top and bottom heat for 15 minutes.
If using a convection/fan oven, bake at 145°C.
While the crust is baking, prepare the custard filling.
5. Make the Custard Filling
In a bowl, whisk together: 2 egg yolks, milk, heavy cream and sugar. Mix until smooth and fully combined.
Strain the mixture through a fine sieve for an extra silky texture.
6. Fill and Bake
Carefully pour the custard filling evenly into the 6 pre-baked tart crust.
Bake at 180°C with top and bottom heat for about 30 minutes, or until the custard is set and lightly golden on top. If using a convection/fan oven, reduce the temperature to 165°C.
Let the tarts cool slightly before serving.
❓ Common Questions
1. Why do I need to poke holes in the tart crust?
The holes allow steam to escape while baking, preventing the crust from puffing up unevenly.
2. Can I use muffin tins instead of tart molds?
Yes! Cupcake liners or muffin tins work perfectly for this recipe.
3. How do I know when the custard is done?
The center should be slightly jiggly but not liquid. The top should have a light golden color.
4. Can I store these tarts?
Yes. Store them in an airtight container in the refrigerator for up to 3 days.
5. Can I serve them warm?
Absolutely! They taste delicious both warm and chilled.
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